• Preheat oven to 350℉.
• Line a cooking sheet with foil and place a wire rack on top. Set aside.

Make the sauce:

• In a mixing bowl combine the mayonnaise, Dijon mustard and honey. Stir to combine. Set aside.

Prepare the chicken:

• Cut each chicken breast in half.
• Season both sides of the meat with garlic powder, salt and pepper.
• Fry bacon strips in a large cast iron skillet over medium heat until golden and crispy.
• Remove bacon from the pan and transfer to a paper towel lined plate. Crumble and set aside.
• Add chicken breasts to the skillet and cook them in the bacon fat until cooked through and golden brown, about 4-5 minutes per side.
• Remove cooked chicken breasts from the pan. Keep warm.
• Add 2 tablespoons butter to the skillet.
• Once the butter is melted add the sliced mushrooms and cook until they release all their moisture and the liquid has cooked off, about 7-8 minutes.
• Place cooked chicken breasts on the wire rack.
• Top with a generous dollop of the sauce.
• Divide cooked mushrooms evenly between chicken breasts.
• Divide crumbled bacon evenly between the chicken breasts.
• Top each piece of chicken with a mound of shredded cheese.
• Bake in preheated 350℉ oven for 15-20 minutes until everything is heated through and cheese is melted, hot and bubbly.

To serve:

• Top each piece of chicken with sliced green onions and provide extra sauce on the side for dipping.